Tamarind Sauce
Updated March 26, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 1 cup
- 1cup brown sugar
- ¼cup tamarind paste
- ¼cup amchar masala or garam masala
- 4garlic cloves, minced
- 1teaspoon salt
- 2tablespoons finely chopped fresh culantro leaves or 3 tablespoons finely chopped fresh cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
352 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 91 grams carbohydrates; 4 grams dietary fiber; 76 grams sugars; 2 grams protein; 248 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a small saucepan, bring 1½ cups of water to a boil over medium heat. Add the brown sugar, tamarind paste, amchar masala, garlic and salt, and whisk to combine.
- Step 2
Lower the heat to medium-low and simmer, uncovered, for 15 minutes. The consistency should be viscous and the sauce will stick to the back of a spoon.
- Step 3
Add the culantro and simmer, uncovered, for another 5 minutes. This sauce can be served warm or cold, and keeps well for several weeks in a sealed container in the refrigerator.
Private Notes
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Cooking Notes
CN
Ah! A Trinidadian twist to the popular Indian dipping sauce of Tamarind and Date chutney that is used with Samosas and Pakoras. It also pairs well when added to street foods like Bhel Puri. Much of the cuisine in Trinidad are light variations of the same that was brought over to the West Indian shores by the Indian community from Gujarat that immigrated to the island as sugar and cocoa plantation workers in the early 1900s.
TMS
Fresh coriander leaves listed twice in ingredients. is it two or three tablespoons?
Pamela B-D
Culantro (Eryngium foetidum) and Cilantro (Coriandrum sativum) are not the same.
Padma
I make this with chopped dates, boil until it is very soft, mash it, add tamarind paste and boil for several more minutes to consistency of medium paste. Add dash of paper. Can be refrigerated for 2-3 weeks and freezes well too.
CN
Ah! A Trinidadian twist to the popular Indian dipping sauce of Tamarind and Date chutney that is used with Samosas and Pakoras. It also pairs well when added to street foods like Bhel Puri. Much of the cuisine in Trinidad are light variations of the same that was brought over to the West Indian shores by the Indian community from Gujarat that immigrated to the island as sugar and cocoa plantation workers in the early 1900s.
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